Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.